My dinner last night was so good! How often do you hear a GPer say that? Give this soup a try and I bet you’ll be saying the same thing. And not only is it yummy, it’s also packed with nutrition (look at all those veggies!). Way better than a bowl of cereal.
I was inspired by this recipe from the New York Times. It needed a few tweaks to make it GP-Friendly, but the result is a comforting, nutrient-dense meal that’s also suitable for those on full liquid diets. I added a small piece of gluten-free toast for dipping. Yum!
GP-Friendly Winter Vegetable Soup
- 6 cups chicken broth (I used Swanson’s Reduced Sodium as it doesn’t contain MSG)
- 2 tsp olive oil
- 1/2 shallot, diced
- 1/2 pound baby carrots (half of a 16 oz. bag)
- 1 large parsnip, peeled and chopped
- 2 small turnips, peeled and chopped
- 3 medium (or 6 small) potatoes, peeled and chopped
- 1/2-inch piece of fresh ginger, peeled
- 1 bay leaf
- salt and pepper, to taste (I left out the pepper)
- Heat olive in a large pot over medium heat. Add shallot and cook until soft.
- Add broth, all veggies, ginger, and bay leaf. Heat to a boil.
- Reduce heat and simmer at least 30 minutes, until veggies are very soft.
- Fish out the bay leaf.
- Puree the soup in a food processor or blender until smooth.
- Season with salt and pepper to taste.
- Leftovers can be frozen in individual containers and reheated in the microwave.
Note 1: While the olive oil does add fat to the soup, it’s only about 9 grams total. With 6 servings to the recipe, that’s about 1.5 grams of heart healthy fat per serving – definitely GP-friendly. (I actually got 8 servings; about 6 oz. each.)
Note 2: I replaced the onion and leeks in the original recipe with a small amount of shallot, which is milder but still adds some flavor. If you like and tolerate onions, you can use one whole onion instead of the 1/2 shallot.